Create a quick and easy dinner for the family with these spiced pork cutlets and crunchy barbecued potatoes.
Nutrition
- 1184 kj Energy
- 3g Fat Total
- 1g Saturated Fat
- 4g Fibre
- 40g Protein
- 88mg Cholesterol
- 115.89mg Sodium
- 4g Carbs (sugar)
- 21g Carbs (total)
All nutrition values are per serve
Spanish pork cutlets with chargrilled potatoes
Print RecipeIngredients
- 1/4 cup lemon juice
- 1 tablespoon chopped fresh coriander (see tip)
- 2 garlic cloves, crushed
- 2 teaspoons smoked Spanish paprika (see note)
- 4 (160g each) pork cutlets, trimmed
- 4 large desiree potatoes, peeled, thinly sliced
- olive oil cooking spray
- mixed salad, to serve
Instructions
Step 1
Combine lemon juice, coriander, garlic and paprika in a shallow glass or ceramic dish. Add pork and turn to coat. Cover and refrigerate for 10 minutes.
Step 2
Meanwhile, spray potatoes with oil. Heat a barbecue plate or chargrill over high heat. Cook potatoes, turning, for 3 to 4 minutes or until golden and tender. Remove to a plate. Cover with foil and set aside. Cook pork for 4 to 5 minutes each side or until golden and cooked to your liking. Serve pork with potatoes and salad.
Author: Chrrisy Freer
Image credit: Mark O’Meara
Publication: Super Food Ideas
